GRIT Country Skills Series


Tastychicken—especially pastured, free-range birds—makes for a flavorful Sunday dinner with the family gathered ’round the table, or for a busy weekday meal before everyone scatters for their evening commitments. Serving chicken for a special occasion happens frequently as well.

With the help of the National Chicken Council, we offer a number of flavorful recipes centered on chicken and seasonal ingredients. Remember, though, that with a few adjustments, any of the recipes would taste great any time and for any occasion.

Visit our website,, for more recipes your family will beg to have more often.



Yields 4 servings.

1 pound baby new potatoes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh rosemary
1½ to 2 pounds thin-sliced chicken cutlets
1 can (15 ounces) artichoke hearts, well-drained and halved
1 clove garlic, minced
½ cup white wine
½ cup low-sodium chicken broth
1 can (15 ounces) cannelloni beans, drained
1 tablespoon capers, drained
Juice and zest of 1 lemon
1 teaspoon unsalted butter, softened and mixed with 1 teaspoon all-purpose flour

1 Heat oven to 250 F.

2 In medium saucepan over mediumhigh heat, bring potatoes to a boil. Reduce heat and simmer until potatoes are just tender, about 12 minutes. Drain and cool.

3Cut potatoes into ¼-inch slices. Place in bowl and toss with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and rosemary.

4 Season cutlets with remaining salt and pepper. Warm 1 tablespoon olive oil in medium saute pan over medium-high heat. Add chicken cutlets to pan and saute until lightly browned, about 3 minutes per side. Remove from pan; keep warm in oven.

5In same pan, add potato slices. Saute, turning, until well-browned. Remove from pan to same bowl and reserve.

6 Add remaining oil to pan. Add artichoke hearts and saute, turning, until brown and crispy, about 5 minutes. Add garlic and continue sauteing. Remove mixture and add to potatoes.

7 Increase heat to high. Add wine and stir, scraping up brown bits. Boil until wine is reduced by half.

8 Add chicken broth and continue to boil until slightly reduced. Add beans and capers.

9 Reduce heat and add butter-flour mixture to pan; stir until melted and sauce

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